Everyone loves this traditional casserole. It is also a great way to use up the Thanksgiving turkey.

Serve with a salad and cranberry relish. Enjoy!

Ingredients:

5 tablespoons flour

1 teaspoon salt

1 tablespoon chopped onion or 1/4 teaspoon onion salt

1/4 cup melted butter plus 2 tablespoons

2.5 cups milk

2 cups cooked, cut up chicken or turkey

1.5 cups chicken or turkey broth (if using low sodium add a little more salt to rice)

1 cup American or cheddar cheese (or half cheddar and half gruyere)

1.5 cups frozen french style green beans or frozen broccoli (thawed) or cooked fresh broccoli

2 tablespoons slivered almonds or pecan chips (optional)

1 tablespoon poppy seeds (optional)

1/2 row Ritz crackers or Panko

1 and 1/3 cup uncooked Minute rice

• Preheat oven to 375 degrees
• Add rice to casserole dish, pour broth and 1/2 teaspoon salt over rice
• Sprinkle 1/2 cup cheese, then add green beans and turkey or chicken
• Stir flour, 1/4 cup butter, onion and salt on medium low. Add milk and stir or whisk until it thickens.
• Pour sauce over casserole and top with remainder 1/2 cup cheese, almonds and poppy seeds.
• In a pan, add 2 tablespoons butter and melt. Add crunched up Ritz and stir until coated with butter.
• Add crackers to top of casserole
• Bake for 30 minutes

The other variation would be to use only 1.5 cup of milk combined with cream of mushroom soup and use 2 tablespoons of flour and 2 tablespoons of butter when making the sauce.